Based on the soil features described by the geologist Henri Coquand in 1860, 6 Cognac growth areas (or crus) were delimited and then ratified by decree in 1938: Champagnes (Grande and Petite Champagne), Borderies, and Bois (Fins Bois, Bons Bois, and Bois à Terroirs), which received these names when the fields were first cleared at the beginning of the 19th century. The Champagne and Borderies center growth areas are most productive.